Description
A soft and buttery Bundt coffee cake with a tender crumb and warm cinnamon flavor, perfect for breakfast, brunch, or an afternoon treat with coffee.
Ingredients
Scale
- 3 cups all purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit and generously grease a Bundt pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
- In a separate large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract.
- Gradually add the dry ingredients into the wet mixture and mix just until combined. Do not overmix.
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.
- Slice and serve once fully cooled.
Notes
- Make sure all ingredients are at room temperature for best texture.
- Grease every ridge of the Bundt pan thoroughly to prevent sticking.
- Do not overbake to maintain a moist and tender crumb.
- The cake tastes even better the next day as flavors settle.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg